Cranberry Orange Triple Layer Cake – A delicious homemade 3 layer cake thats so fluffy and moist with hints of orange zest in the cake and icing, and a layer of cranberry sauce between each layer!

This is actually my Seester’s recipe, who actually just started her own bakery, called Peace of Cake.

And I could tell you the back story on why I call her my Seester, but I don’t know if y’all have the time. Basically, she’s my bestest friend ever.

Anywho’s I’m gonna turn this over to her, because this is actually her post! Bye for now!

Hi, y’all!! I’m Alanie, Owner of Peace Of Cake.

I discovered my love for baking when I was very young, and I even still remember being 8 years old going around selling cookies door to door with my Seester.

My Grandmother would also teach me how to make the old fashioned lard biscuits when I would come to visit.

I realized how much I loved baking about 5 years ago and decided that baking was my passion and decided to pursue owning a bakery like my Seester and I always talked about doing when we were growing up watching Cake Boss on TV.

It started out with baking birthday cakes and other small things for close friends and family. Now my business is starting to blossom, from birthday cakes, wedding cakes, and lots of cheese straws.

I couldn’t have done it if it hadn’t have been for my friends and family supporting me through this journey.

And enough about me, here’s the recipe you all are here for!

Cranberry Orange Triple Layer Cake

For the 3 tiers of the cake, you’ll need:

4 eggs whites
2 tablespoons of vegetable oil
3/4 cup of sour cream
1 1/3 cups of water
1 box of white cake mix
1 cup of flour
1 cup of sugar
1 teaspoon of almond extract
a splash of vanilla
the zest of 1 orange

For the icing, you’ll need:

2 sticks of softened butter
zest of about half an orange
1 teaspoon of orange extract
a splash of vanilla extract
3 1/2 cups of powdered sugar
1/3 cups of evaporated milk
a can of cranberry sauce

In a Large mixing bowl, whip the egg whites and sugar together until light and fluffy, should take about 2 minutes. From there, stir in the sour cream, vegetable oil, orange zest, vanilla and almond extract. Stir in the box of white cake mix, flour, and water.

Pour the equal amounts in the 3 circular cake pans.

Bake in the oven at 350 degrees for about 25 minutes or until a toothpick comes out clean.

While the layers bake, we’ll make the icing.

In a large mixing bowl, whip the softened butter until light and fluffy, it should be the consistency of butter bream and should take about 5 minutes of whipping.

Stir in the powdered sugar, orange and vanilla extracts, and evaporated milk.

Wait until the cakes fully cooled before frosting.

To begin frosting, plop a tiny bit of the frosting onto the surface where the cake will sit so it doesn’t move around, then place one of the cake layers on top.

Start frosting by spreading a layer around the outer edges of the cake so the cranberry sauce won’t spill out. The spread about a 1/3 cup of cranberry sauce inside the circle.

Then place the next cake layer on top and repeat those steps. Once you place the top layer on the cake, you’ll spread the rest of the frosting around the cake.

Now you can stop here, and be finished. Or you can take one more step and garnish the top with the leftover cranberry sauce and an orange slice or two.

This extra step just makes it look like you got this cake straight from the bakery.

Yield: 12-16 servings